Delicious Basbousa with Cream Hareesa Recipe – A Middle Eastern Dessert Delight Semolina Cake
Basbosa with Cream Hareesa is a mouthwatering dessert that combines the sweetness of basbosa with the spiciness of cream hareesa. This unique treat is perfect for those who love the contrast of flavors in their desserts.
If you’re looking to spice up your dessert game, this recipe is sure to impress your taste buds. The creamy texture of the hareesa complements the nutty flavor of the basbosa, creating a deliciously rich and satisfying dessert.
Whether you’re hosting a dinner party or simply craving a decadent treat, this Basbosa with Cream Hareesa recipe is a must-try. Surprise your guests with this sweet and spicy delight and leave them asking for more!
Discover the Perfect Basbosa Recipe
If you want to impress your friends and family with a delicious Middle Eastern dessert, then look no further than Basbosa with Cream Hareesa. This sweet and spicy treat is a perfect combination of rich flavors and textures that will leave everyone craving for more.
Ingredients:
- 1 cup semolina
- 1 cup sugar
- 1 cup plain yogurt
- 1/4 cup melted butter
- 1 tsp baking powder
- 1/4 cup cream hareesa
- Almonds and pistachios for garnish
Instructions:
- Preheat the oven to 350°F (180°C) and grease a baking pan.
- In a mixing bowl, combine the semolina, sugar, yogurt, melted butter, and baking powder. Mix well until you have a smooth batter.
- Pour the batter into the greased baking pan and spread it evenly.
- Drizzle the cream hareesa on top of the batter and spread it out gently.
- Garnish with almonds and pistachios.
- Bake in the preheated oven for 30-35 minutes or until golden brown.
- Remove from the oven and let it cool for a few minutes before cutting into squares or diamonds.
- Serve the Basbosa with Cream Hareesa warm or at room temperature and enjoy!
The Origins of Basbosa Dessert Basbousa
Basbosa, also known as Revani or Harisa, is a traditional Middle Eastern and North African dessert that has been enjoyed for centuries. This sweet and moist cake is made with semolina, sugar, butter, and coconut, flavored with rosewater or orange blossom water, and topped with a sweet syrup. Basbosa has its roots in the region’s rich culinary history, where it has been a staple at festivals, celebrations, and family gatherings.
The exact origins of Basbosa are debated, with some attributing it to Egyptian cuisine, while others claim it originated in Turkey or Greece. Regardless of its origins, Basbosa has become a beloved dessert across the Middle East and beyond, with each region adding its own unique twist to the recipe. Whether enjoyed as a simple treat with coffee or served as a decadent dessert at a special occasion, Basbosa continues to delight taste buds around the world.
Create a Delicious Basbosa with Cream Hareesa
If you’re looking to make a delicious and unique dessert, try creating a Basbosa with Cream Hareesa. This sweet and spicy treat combines the rich flavors of cream hareesa with the moist and crumbly texture of basbosa. It’s the perfect dessert to impress your guests or indulge in a special treat for yourself.
Ingredients:
- 1 cup semolina
- 1 cup sugar
- 1 cup heavy cream
- 1 cup water
- 1 teaspoon baking powder
- 1/2 cup almonds, chopped
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cardamom
- 1/4 cup butter, melted
Directions: To make the Basbosa with Cream Hareesa, start by preheating your oven to 350°F. In a mixing bowl, combine the semolina, sugar, baking powder, almonds, cinnamon, and cardamom. Mix well to combine all the dry ingredients.
Next, add the melted butter and mix until the mixture resembles coarse crumbs. Gradually pour in the heavy cream and water, stirring until you have a thick batter. Pour the batter into a greased baking dish and smooth the top with a spatula.
Bake the Basbosa in the preheated oven for about 30-35 minutes, or until it’s golden brown on top. Remove from the oven and let it cool slightly before cutting into squares or diamonds.
Serve the Basbosa with Cream Hareesa warm or at room temperature for a delightful dessert that’s sure to please your taste buds. Enjoy the rich flavors and unique combination of sweet and spicy in every bite!
A Blend of Sweet and Spicy Flavors Semolina Cake
Basbosa with Cream Hareesa is a delightful treat that combines the rich sweetness of basbosa with the spicy kick of cream hareesa. The contrasting flavors create a harmonious balance that will tantalize your taste buds and leave you craving more.
The sweetness of the basbosa, made from semolina, sugar, and coconut, provides a familiar and comforting taste that is enhanced by the addition of the creamy hareesa. The cream hareesa, a mixture of cream, sugar, and spices like cinnamon and cardamom, adds a bold and spicy flavor profile that complements the sweetness of the basbosa perfectly.
Each bite of this dessert offers a symphony of flavors – the sweetness of the basbosa followed by the warmth and spice of the cream hareesa. Whether you enjoy it as a dessert after a meal or as a sweet treat with your afternoon tea, basbosa with cream hareesa is sure to be a hit with anyone who loves a blend of sweet and spicy flavors.
Steps to Mastering Basbosa Making
To master the art of making Basbosa, follow these simple steps:
Step 1: Prepare the Ingredients
Gather all the ingredients required for the Basbosa recipe, including semolina, sugar, baking powder, yogurt, vegetable oil, and vanilla extract.
Step 2: Mix the Ingredients
In a large mixing bowl, combine the semolina, sugar, baking powder, yogurt, vegetable oil, and vanilla extract. Mix well until you have a smooth batter-like consistency.
From Mixing to Baking: The Process Unveiled
Step 1: Mixing the Ingredients
Start by mixing the semolina, sugar, baking powder, coconut flakes, and melted butter in a large bowl. Stir the ingredients until they are well combined and form a crumbly texture.
Step 2: Preparing the Cream Hareesa
In a separate bowl, combine the cream, sugar, and vanilla extract to make the creamy hareesa. Mix well until the sugar is dissolved and the mixture is smooth.
Step 3: Layering the Basbosa
Spread half of the semolina mixture in a greased baking dish, pressing it down evenly to form a firm base. Then, pour the cream hareesa over the semolina layer, spreading it out evenly.
Step 4: Adding the Remaining Semolina
Sprinkle the remaining semolina mixture on top of the cream hareesa layer, pressing it down gently to ensure an even surface.
Step 5: Baking the Basbosa
Preheat your oven to 180°C (350°F) and bake the basbosa for about 30-35 minutes, or until the top is golden brown. Allow it to cool slightly before serving.
Enjoy the delightful combination of sweet and spicy flavors in this delicious basbosa with cream hareesa recipe!
Q&A: Basbosa with cream hareesa recipe
What are the main ingredients needed for making basbousa?
The main ingredients include fine semolina, sugar syrup, rose water, and unsweetened coconut.
Why is basbousa considered a popular dessert recipe during Ramadan?
Basbousa is popular during Ramadan because it’s sweet, satisfying, and easy to make for iftar.
How would you describe the texture of basbousa?
Basbousa has a moist and best basbousa recipe slightly grainy texture due to the semolina flour.
Can you explain the process of making simple syrup for basbousa?
To make simple syrup, you need to combine water and sugar in a saucepan, bring it to a boil, then simmer until the sugar dissolves and the mixture thickens slightly.
What role does rose water play in the flavor of basbousa?
Rose water adds a delicate floral aroma and flavor to the basbousa.
Why is fine semolina preferred for making basbousa?
Fine semolina gives basbousa its characteristic texture and prevents it from becoming too dense.
How long does basbousa need to bake in the oven?
Basbousa typically needs to bake for about 30-40 minutes middle eastern sweet at a medium heat until it’s golden brown on top.
What should you do after removing basbousa from the oven?
After removing basbousa from the oven, basbousa recipe you should immediately pour the prepared sugar syrup over it and let it soak.
Why is it recommended to leave a comment after trying this recipe?
Leaving a comment helps provide feedback and encourages others to try the recipe.
What type of flour is traditionally used to make basbousa?
Basbousa is traditionally made using semolina flour, which thank you so much gives it its characteristic texture and flavor.
What is the main ingredient used to make the creamy filling for basbousa cake?
The main ingredient used to make the creamy filling for basbousa cake is ashta cream.
How would you describe the texture of basbousa cake?
Basbousa cake has a slightly grainy texture due to the use of coarse semolina.
Why is basbousa considered a popular Middle Eastern dessert?
Basbousa is considered popular because of its delicious taste and cultural significance in Middle Eastern cuisine.
Can you recommend the best recipe for making basbousa cake?
Yes, the best recipe for making basbousa cake is one that uses a combination of coarse semolina and fine semolina, along with luscious sweet recipes cream and soaked in simple syrup.
What type of wheat is typically used to make semolina?
Semolina is typically made from durum wheat, which gives it its distinctive texture and flavor.
How should basbousa cake be served?
Basbousa cake can make this recipe be served with a drizzle of syrup pastry on top and pairs well with tea or coffee.
Why is it important to let basbousa cake cool before cutting it?
It’s important to let basbousa cake cool before cutting it to allow the syrup to be absorbed evenly throughout the cake.
What are some common variations of basbousa cake?
Some common variations of basbousa cake include adding different flavorings flour made such as water or orange blossom water, or incorporating nuts or dried fruits into the batter.
Why is it recommended to rate and leave feedback after trying this recipe?
Rating and leaving feedback helps others gauge the quality of the recipe and encourages engagement within the cooking community.
What type of semolina is used in making basbousa cake?
Basbousa cake is typically made using a combination middle eastern cake of half coarse semolina and half fine semolina, which gives it the perfect texture.
